For detailed techniques on how to prepare beef stew please click HERE. Serves 6 to 8 Goulash is like the Merlot of beef stews – mellow, with sweet overtones. If your tastes run more toward Zinfandel, add a pinch of hot paprika or cayenne pepper for a more complex, spicy version. The flavor from…Read More »

For detailed techniques on how to make this amazingly delicious Hearty Beef Stew, click HERE. Serves 6 to 8 Make this stew in an ovenproof Dutch oven, preferably one with a capacity of 8 quarts but nothing less than 6 quarts. Choose a Dutch oven with a wide bottom; this will allow you to brown…Read More »

Beef stew should be rich an satisfying. My goal in developing a recipe for it was to keep the cooking process simple without compromising the stew’s deep, complex flavor. I focused on these issues: What cuts of beef respond best to stewing? How much and what kind of liquid should I use? When and with…Read More »

Makes about 1 cup You can adjust the proportions of spices in this all-purpose rub or add or subtract a spice, as you wish. For instance, if you don’t like spicy foods, reduce the cayenne. Or, if you are using a hot chili powder, eliminate the cayenne entirely. This rub works well with ribs and…Read More »

Serves 8 Click HERE for detailed information on the techniques I use for making my Barbecued Pulled Pork recipe. Pulled pork can be made with a fresh ham or picnic roast, although my preference is for Boston butt. Preparing pulled pork requires little effort but lots of time. Plan on 9 hours from start…Read More »

Pulled pork, also called pulled pig or sometimes just plain barbecue, is slow-cooked pork roast that is shredded, seasoned, and then served on a hamburger bun (or sliced white bread) with just enough of your favorite barbecue sauce, a couple of dill pickle chips, and a topping of coleslaw. My goal when making pulled pork…Read More »

Please click HERE for detailed instructions on my salmon pan-searing technique. With the addition of the fish fillets, the pan temperature drops. Compensate for the heat loss by keeping the heat on high for 30 seconds after adding the fillets to the pan. If cooking 2 or 3 fillets instead of the full recipe…Read More »